Spring Chicken with Halloumi, Mange Tout & Herb Salad
Spring Chicken with Halloumi, Mange Tout & Herb Salad
Ingredients:
1 tbsp Olive Oil
4 skinless chicken Supremes
1 clove garlic, finely minced
1 tsp za’atar
1 lemon, finely zested
Sea salt & freshly ground pepper
dressing:
3 tbsp Olive Oil
1 lemon, juiced
1 tbsp honey
1 pinch salt
salad:
1x 225g block halloumi cheese, sliced
1 small red onion, finely sliced
100g mange tout
60g rocket
60g gem lettuce
Small bunch mint leaves only
Small bunch dill leaves only
Method:
Bash the chicken supreme with a rolling pin between two sheets of parchment paper, about 1-2cm thickness. Place the chicken in a bowl with the oil, garlic, za’atar & lemon zest and season generously with salt and pepper.
Place a large frying pan over a medium high heat and fry the chicken for 6-8 minutes until golden and cooked thoroughly. Remove from the pan, allow to cool slightly before slicing.
Brush the halloumi cheese with olive oil and cook in the frying pan on a high heat until charred slightly. Remove from the pan.
For the salad place all the ingredients in a large mixing bowl, combine the dressing and toss gently to coat.
Place dressed salad on a large serving platter and scatter over the charred Halloumi and cooked chicken. Serve with warmed bread to mop up any juices.